Easy Chicken And Vegetable Tagine Recipe

This Moroccan-inspired chicken and vegetable tagine is a one-pot wonder bursting with flavor! Tender chicken simmers with apricots, olives, and vegetables in a fragrant broth for a delicious and satisfying meal.

Course: Main Course

Cuisine: Moroccan

Keyword: Dairy free, Gluten free, Slow cooked, Winter food

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 233kcal

Author: Gabby Campbell

Equipment

Large heavy-based saucepan (like a Le Creuset) OR
Large tagine A traditional Moroccan or an Egyptian clay pot style is fine.

Ingredients

14 oz chicken thigh (400g) cut into large chunks (~2.5cm or 1 inch)
1.5 tbsp olive oil
1 large carrot, cut in half lengthways then chopped into large chunks
½ red capsicum, chopped into large chunks
1 red onion, thinly sliced
150 g pumpkin, peeled and chopped into large chunks
3.5 oz dried apricots (100g), roughly chopped
3.5 oz pitted green olives (100g) halved or quartered
1 small birds eye chilli, thinly sliced (optional but delicious if you love a little heat)
1 can chickpeas, drained and rinsed
1 can diced tomatoes
2 tsp ras el hanout (Moroccan spice)
1 tsp cinnamon
2 cloves garlic, crushed
250 ml chicken stock
1.5 tsp Salt
Black pepper to taste

Instructions

Place your tagine in a cold oven and heat to 360ºF/180ºC
Add 1 tbsp of olive oil to a large pot (see note 1) to warm through, then add the chicken and fry until browned (about 5 minutes). Remove from the pot and set aside while you prepare the vegetables.
Heat the other ½ tbsp of olive oil in the same pot then add the onion, chilli and garlic. Fry gently until onions are translucent (see note 2).
Add in the Moroccan spice and cinnamon and fry for 30 seconds or until fragrant. Add chickpeas and diced tomatoes and stir well to combine.
Add in the carrots, capsicum, pumpkin, sweet potato, apricots, green olives, reserved chicken and chicken stock then season with salt and pepper. Stir everything well to combine.
Remove the warmed tagine from the oven and fill with the chicken and vegetable mix. Cover the tagine with the lid and return to the oven. Cook for 60 to 80 minutes or until chicken and vegetables are cooked through.
Serve as is or with rice, quinoa, couscous or a delicious crusty bread.

Video

Notes

Note 1: If you don't have a tagine this recipe can easily be cooked in any casserole type pot so ensure the one you use has a lid.

Note 2: If you feel the onions are browning too much or sticking to the pot after removing the chicken, simply add in 1-2 tablespoons of white wine to help deglaze the base. The tomato also does this when added, but if you feel something is needed sooner add in the wine.

If you'd like to make a vegetarian version just replace the chicken with the same amount of veg.

Nutrition